Comment: Actually, if you can do

(See in situ)

In reply to comment: You're looking at doing some (see in situ)

Actually, if you can do

Actually, if you can do browns and so on you could do Trappist styles. And with cooler fermentation temps and clean yeast, Altbier and Koelsch would be doable as well.

I was never big on barley wines. Now I know why. Extreme concentration of gluten compared to many other beers. Wheat beers have a ton of gluten as well. I was puzzled as to why I would drink a few of those and feel like complete sh1t. I gravitated toward German pils. Interestingly, those tend to have the lowest amount of gluten. Now I understand what was going on.

Resist the temptation to feed the trolls.